It’s that time of year again…..and I’m NOT complaining! Its SOUP time. Growing up in the UK I had my fair share of soups and I can’t think of anything more yummy and satisfying on a cold winters day! I guess you could say this soup has a mexican theme with the sweetcorn, smoked paprika and garlic flatbreads 🙂 I like to blend this soup until its really smooth but feel free to blend three quarters and leave a quarter to make it chunky!

You will need:

Smoked Paprika soup:

1 brown onion, diced

2 corns on the cob, kernels shaved

3 celery sticks, chopped

350g pumpkin, diced

zest of 1/2 lime

1 tsp ground cumin

1 tsp chilli flakes

1-2 tsp smoked paprika

1-1.5 litres of water

a handful of torn coriander

3 tbsp olive oil

Crispy herb flatbreads:

1 clove garlic

1/4 cup coriander

1/2 tsp chilli flakes

juice of 1 lime

1/4 cup of olive oil

small pinch of cumin and smoked paprika

flatbreads – I used spelt vegan flatbreads

Method:

• Heat the olive oil in a medium pan and add the onion, celery, ground cumin and salt. Sauté for around 10 minutes to soften the vegetables.
• Add the pumpkin, paprika, chilli flakes, lime zest and water and bring to the boil. Simmer for approx 15 minutes – or until the pumpkin is cooked.
• Add the corn and cook for a further 6-8 minutes.
• Once cooked, place the soup into a high speed blender and blend to desired consistency. If it is too thick add some more water. Leave on a low heat on the stove too keep warm.
• Meanwhile, preheat the oven to 200 degrees C
• For the flatbreads: place all of the ingredients apart from the flatbreads into a high speed blender and blitz. Place into a bowl.
• Brush the flatbreads with the herb oil and place into the oven for 2-5 minutes. If you want more of a bread take out now and enjoy. If you want a crispy flatbread turn over and brush the oil onto the other side and repeat the step above.
• Remove from the oven and break the bread onto the soup.
• Serve the soup into bowls topped with paprika and the crispy flatbread
• Enjoy
• x x